Sweet Potato Egg Casserole

This egg casserole recipe from The Honour System layers fluffy eggs with cheese, sweet potatoes and spinach. The best thing about casseroles is convenience: You can store leftovers in the fridge, and rebake for the perfect leftover lunch or no-sweat dinner. Serve it with a salad or steamed greens and a slice of toast.

under 60 mins
breakfast lunch dinner

Ingredients for servings

    Sweet Potato Egg Casserole

  • 1 medium sweet potato scrubbed clean

  • 1.5 tablespoon olive oil divided

  • 0.5 tablespoon dried rosemary

  • 0.25 tablespoon sea salt

  • 1.5 teaspoon butter

  • 4 garlic cloves minced

  • 2 cup spinach thinly sliced

  • 8 large eggs

  • 0.5 cup milk

  • 1 cup shredded cheese

  • 0.25 cup sliced green onions optional


  • Heat oven to 375°F, and line a baking sheet with parchment.

  • Thinly slice the sweet potato, place in a mixing bowl, and toss with 1 tablespoon of olive oil. Sprinkle in the rosemary and sea salt, and mix well again.

  • Spread the sweet potatoes on the lined baking sheet, and roast for 20 minutes. Flip them over and roast for another 5 minutes. Remove from the oven, and set aside. Turn the oven up to 400°F.

  • In a small saucepan over medium-low heat, melt together the butter and 1/2 tablespoon olive oil. Stir in the garlic, and sauté until softened, about 1–2 minutes. Continue stirring to keep from burning. Stir in the spinach. Cook over medium-low for another 2-3 minutes, until wilted. Remove from heat, and set aside.

  • Grease a 9-by-9-inch baking dish, and layer the potatoes evenly on the bottom. Cover them with the spinach, and set aside.

  • In a large mixing bowl, whisk together the eggs and milk, then pour over the potatoes and spinach. Sprinkle on the shredded cheese

  • Bake for 25 minutes, until the center is set. Turn the broiler to high, and broil for 2 minutes to crisp up the top.

  • Let sit for 5 minutes before slicing. Garnish with sliced green onions.

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